4 (6-ounce) wild salmon filets with skin, pin bones
removed
1/3 cup soy sauce
3 tbs rice wine vinegar
1 tbs red pepper flake
2 tsp curry powder
1 tbs minced ginger
5 cloves garlic, smashed and minced
1/4 cup olive oil
2 tbs dark brown sugar
1/4 cup chopped fresh cilantro
2 tbs basil chiffonade
2 tsp freshly ground black pepper
1 1/2 tbs curry paste
Equipment
A kettle-style
charcoal grill
A blender or food processor
Gallon-size zip-top plastic bag
A kitchen towel tied into a roll with kitchen twine
and soaked in vegetable oil
Natural chunk or hardwood lump
charcoal
Cooking Method
1. Process all ingredients except herbs and salmon
until smooth. Pour into plastic bag and add salmon;
toss to coat. Seal, getting as much air out as
possible, and refrigerate up to 4 hours.
2. In four hours, preheat 4 1/2 lb. charcoal in
chimney. Disperse evenly around the bottom of the
grill and reapply grate.
3.
While charcoal heats, remove salmon from marinade.
Discard remaining marinade. Let sit at room
temperature until coals have heated.
4. Once the grate is hot, quickly swab the grate
with the towel. Add salmon to the hottest part, skin
side up, and cook 3-5 minutes per side for medium,
turning 90 degrees halfway to mark.
5.Remove to a plate and cover tightly with aluminium
foil. Let rest 5 minutes.
6. Move salmon to warmed individual plates, sprinkle
with chopped herbs, and garnish with citrus wedges,
if desired. Serve immediately.
